My guy can’t get enough of this! He’d eat 10 jars in one sitting!

Ever find yourself craving a light, yet indulgent dessert that’s also guilt-free? My keto coconut mousse hits all the right notes! Inspired by my love for creamy coconut desserts and the need for low-carb options, this mousse is quick to whip up and perfect for a keto lifestyle. Whether you’re new to keto or a seasoned pro looking to satisfy your sweet tooth, this recipe is a keeper. Plus, it’s a breeze to make even on a busy weeknight.
This delightfully creamy mousse pairs wonderfully with a handful of fresh berries such as raspberries or blackberries. You can also add a sprinkle of unsweetened shredded coconut on top for some added texture. For a complete meal, serve it after a light dinner, like a fresh salad or grilled chicken. It’s the perfect ending that feels decadent but won’t derail your keto goals!

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Keto Coconut Mousse
Servings: 4
Like Low Carb for more
Ingredients

1 cup full-fat coconut milk
1/4 cup powdered erythritol (or preferred keto sweetener)
1 tsp vanilla extract
1/4 tsp coconut extract (optional for extra coconut flavor)
1/2 cup heavy whipping cream
Unsweetened shredded coconut, for garnish (optional)
Directions
1. Begin by chilling the coconut milk in the refrigerator for at least 4 hours or overnight. This helps to separate the coconut cream from the water.
2. Carefully open the chilled coconut milk and scoop out the firm coconut cream into a mixing bowl, leaving the liquid behind.

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